Frozen pumpkin cheesecake
- Preparation and cooking time
- no cook, plus chilling and overnight freezing
- Serves 10
- 300g gingernut biscuits
- 350ml maple syrup , plus extra to serve
- 350g full-fat cream cheese
- 300g pumpkin purée
- 300ml double cream
- STEP 1
Blitz 250g of the biscuits in a food processor with 125ml of the syrup until it resembles fine crumbs. Line a 20cm springform tin with baking parchment, then firmly push the crumbs into the base, transfer to the fridge and chill for 30 mins.
- STEP 2
Beat 100ml of the syrup with the cheese and pumpkin until smooth. Whip 200ml of the cream with 100ml of the syrup to soft peaks. Fold into the cream cheese mixture, then spoon over the base and level the top. Cover and freeze overnight.
- STEP 3
Lightly whip the remaining cream with the remaining syrup and dollop over the cheesecake. Crumble over the remaining biscuits and drizzle over some extra syrup. Leave to rest for 5 mins before serving.